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P8 RECIPE

Mediterranean Grilled Corn

filler

There are endless ways to enjoy grilled corn, one of summer’s sweetest pleasures. You’ll love this tangy, smoky, spice-kissed recipe.

Serves: 4

 

Ingredients:

4 Welsh Bros. sweet corn (with husk)
1 lemon, halved
3 tbsp Pusateri’s Delicato Extra Virgin Olive Oil
3 tsp Cape Herb & Spice Piri Piri Chilli
3 tbsp grated Pecorino Romano
Handful chopped Italian parsley

 

Method:

1. Preheat barbeque grill to medium heat (400°).
2. Soak corn in water for one hour. Do not remove husks.
3. After soaking, grill corn on your pre-heated grill for approximately 20 minutes, rotating 1/4 turn every 5 minutes.
4. Remove corn and let cool slightly. Once cooled, peel back the husk to the base of the cob to form a “handle”.
5. If desired, lightly grill the peeled corn for a charred effect.
6. Rub each cob generously with lemon and drizzle with olive oil.
7. Sprinkle with piri piri spice and grated pecorino.
8. Garnish with parsley and serve.

 

Tip:

This dish is wonderful grilled, but if you don’t want to use the barbeque, you can also boil the corn. Simply peel the corn and boil it in generously salted water for approximately 15 minutes. Then follow steps 5 through 8.


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